Gastronomixs

Purple carrot gel

Did you know that purple carrots contain 40% more carotene than regular orange ones and have a sweeter flavour?

Creation by Dennis Middeldorp, Sense* restaurant, s-Hertogenbosch, the Netherlands.

Makes 300ml.

Purple carrot gel

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

300

ml

purple carrot juice

3

g

agar agar

10

g

lime juice

As needed:

 

ras el hanout

Preparation method

  • Put the carrots through a juicer.
  • Boil all the ingredients together for approximately 3 minutes, add the ras el hanout to taste.
  • Set aside to firm up.
  • Next, put in a blender and blend until smooth (sieve afterwards, if desired).

Serving suggestions

  • Vary using different herbs, e.g. cloves, tarragon, or thyme.
  • Use in a composition with components of carrot, turbot, and leek.
  • Use in a composition with components of pork, eggplant, and zucchini.

Previous page